White Chocolate-Fudge Torte

Name: White Chocolate-Fudge Torte
Prep time: 5 h 40 min
Cook time: 5 h 40 min
Total time: 5 h 40 min
Yield: 16
Cuisine: Global
Ingredients: 1 Tbsp cornstarch; 227 grams pkg. cream cheese, softened; 2 Tbsps white crème de cacao, if desired; 6 eggs; 79 milliliters powdered sugar; 79 milliliters red currant jelly; 283 grams pkg. frozen raspberries in light syrup, thawed; 454 grams semisweet chocolate; 118 milliliters miniature semisweet chocolate chips, if desired; 237 milliliters unsalted butter; 237 milliliters white chocolate chunks or white vanilla chips, melted; 227 grams whipping cream

White Chocolate-Fudge Torte is a gluten free recipe with 16 servings. One portion of this dish contains roughly 5g of protein, 36g of fat, and a total of 545 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up semisweet chocolate, cornstarch, currant jelly, and a few other things to make it today. From preparation to the plate, this recipe takes about 5 hours and 40 minutes.

Instructions

Heat oven to 400F. Spray 9-inch springform pan with nonstick cooking spray. In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.

Ingredients you will need

Semisweet Chocolate

Cooking Spray

Butter

Equipment you will use

Springform Pan

Sauce Pan

Oven

Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended.

Ingredients you will need

Chocolate

Egg

Equipment you will use

Bowl

Pour into sprayed pan.

Equipment you will use

Frying Pan

Bake at 400F. for 15 to 20 minutes. Cake edges will be set but center will jiggle when moved. Cool in pan on wire rack for 1 1/2 hours or until completely cooled. Refrigerate 1 1/2 hours or until firm.

Equipment you will use

Wire Rack

Oven

Frying Pan

Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and crme de cacao until smooth. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture. Fold in miniature chocolate chips.

Ingredients you will need

Mini Chocolate Chips